Instant Pot Chicken Paprika Recipe

If you’re into creamy, juicy tender chicken packed with ultimate flavor and served over a bed of egg noodles, then you will fall in love with this Instant Pot Chicken Paprika recipe. It takes less than 30 minutes to make for an easy weeknight meal!

This recipe was originally posted in January 2019. It has been updated for content and photos.

I mean guys, whats better than curling up in front of the fireplace with a big ‘ol bowl of comfort? This is seriously the ONE thing I like about winter…comfort food.

Plus, guys, we’re talking about Instant Pot cooking here, so you know it’s going to be easy. If you don’t have an Instant Pot yet…why not???? Just kidding (not really). Read more about the Instant Pot in this Instant Pot Review to find out if it’s right for you (it’s definitely right!!).

Serve this chicken paprika with buttered egg noodles, steamed white rice or with these Hungarian Dumplings from Venturists.

Why This Recipe Works

Using fresh paprika adds the most incredible flavor to the chicken;

The addition of sour cream at the end of cooking adds a creamy, tangy component to the dish;

Browning the chicken first adds a deeper flavor to the dish, as well as helping to keep the chicken tender and juicy;

A touch of fish sauce really help to bring out the flavors.

The Ingredients for Chicken Paprika

The most important ingredient in this recipe is the paprika. It is VERY IMPORTANTto use fresh paprika for the best flavor. Don’t use the 2 year old bottle you have in your pantry – go out and invest in some fresh paprika. It makes a huge difference.

What kind of seasoning is paprika?

Paprika is made from dried peppers and ranges from sweet to savory and mild to spicy. There are many different kinds of paprika. This recipe call for Hungarian paprika, which has an amazing deep flavor, and a little spice. Read this post on the Different Types of Paprika from Bon Appetit for more information.

This easy chicken paprika recipe also calls for fish sauce, which may seem a bit strange for a Hungarian dish, but I promise it adds a delightful umami flavor to the dish. It does not make it taste fishy at all. Just delicious.

Buy your ingredients at the local grocery, or get most of them through the below Amazon link while you hang out on the couch (affiliate links – I earn a small commission if you buy through these links – it helps me pay for the cost of running this site):

Is Chicken Paprika Spicy?

This Paprika Chicken recipe can be spicy is you use a hot paprika. Hungarian paprika can be hot or sweet. If you don’t enjoy spicy food, I recommend going with the sweet paprika (link above). Either one however, will taste amazing in this recipe.

How to Make Chicken Paprika in the Instant Pot

Step 1: Heat 1 tbsp. of butter over medium high heat in a skillet and season the chicken generously with salt (2 tsp. salt) and pepper (1/2 tsp. pepper). Brown the chicken for 3 minutes per side. Remove and set aside.

Step 2: Heat the remaining 2 tbsp of butter in the Instant Pot on the normal saute setting. Add the onions and garlic and saute until soft, about 2-3 minutes.

**I use the 6 quart 9-in-1 Instant Pot.

Step 3: Add the flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute.

Step 6: Add the chicken back to the pot and pressure cook on high for 12 minutes. Let the pressure release naturally for 10 minutes, then use the manual release for any remaining pressure.

Step 7: Stir in the sour cream and the lemon juice and season with additional salt to taste if necessary. Serve over egg noodles or rice. You can also serve it with bread such as naan, pita or toasted french bread.

Expert Tips for making Chicken Paprika:

It is very important to use fresh paprika in this recipe. I also highly recommend Hungarian paprika for the best deep flavor. Look for sweet Hungarian paprika if you prefer a less spicy dish. Regular paprika can be substituted in a pinch. While not quite as flavorful, the dish still comes out amazing.

Be sure to use chicken stock, not broth. The chicken stock has a much richer mouth feel and adds better flavor. Learn how to make Chicken Bone Broth.

Do not add the sour cream until the end. Simmering the sour cream may cause the sauce to curdle and get lumpy. Stir it in at the very end after the heat is off for a perfectly creamy texture.

I use the 6 quart 9-in-1 Instant Pot for this recipe. The instructions should be the same using the larger size.

Chicken Paprika Freezing Instructions

If you are making this dish ahead of time, follow all the instructions but leave the lemon juice and sour cream out. Freeze the chicken in an airtight container. Thaw in the fridge overnight, then heat on the stove top. Add additional stock if it is too thick. Once warmed, add the lemon juice and sour cream and stir to combine.

To freeze leftovers, place in an airtight container and store in the freezer for up to one month. Thaw in the fridge overnight. Reheat in the microwave or on the stove until warmed through. Note that the sour cream may curdle slightly, resulting in a less than smooth texture. However, the flavor will be the same.

Instructions

Heat 1 tbsp. of butter over medium high heat in a skillet and season the chicken generously with salt (2 tsp. salt) and pepper (1/2 tsp. pepper). Brown the chicken for 3 minutes per side. Remove and set aside.

Heat the remaining 2 tbsp of butter in the Instant Pot on the normal saute setting. Add the onions and garlic and saute until soft, about 2-3 minutes.

Add the flour and paprika and stir to coat the onions. Continue stirring to keep the paprika from burning and sticking to the pan. Cook for 1 minute.

Add the tomatoes, chicken stock, fish sauce, salt and pepper. Stir and bring to a simmer.

Add the chicken back to the pot and pressure cook on high for 12 minutes. Let the pressure release naturally for 10 minutes, then use the manual release for any remaining pressure.

Stir in the sour cream and the lemon juice and season with additional salt to taste if necessary. Serve over egg noodles or rice.

Expert Tips:

It is very important to use fresh paprika in this recipe. I also highly recommend Hungarian paprika for the best deep flavor. Look for sweet Hungarian paprika if you prefer a less spicy dish. Regular paprika can be substituted in a pinch. While not quite as flavorful, the dish still comes out amazing.

I highly recommend using chicken stock, not chicken broth. Chicken stock adds a richness to the dish. Also, note the recipe calls for unsalted. If you buy a stock that has sodium, make sure to taste before adding additional salt.

Do not add the sour cream until the end. Simmering the sour cream may cause the sauce to curdle and get lumpy. Stir it in at the very end after the heat is off for a perfectly creamy texture.

I use the 6 quart 9-in-1 Instant Pot for this recipe. The instructions should be the same using the larger size.

The color and the flavor of the fresh paprika sounds so good! I am going to substitute the chicken with something vegetarian and going to try this recipe. Love the instant pot version. I am going to look for the Hungarian paprika specifically and try it out!

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Hi there. I’m Danielle and I love food. Here you’ll find easy-to-make recipes using ingredients from cuisines all around the world. More…

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